Profile

The course is designed to develop the basic skills of the
students who will be working in the hospitality industry in the near future.
These skills can be related to food and beverage preparation, food and beverage
service, front office operations and housekeeping operations. Regular guest-lectures make for value-added industry
recommendations for the curriculum as well as the course structure for the
program. The Course meets also the current trends in the Industry like
Disaster Management, Environmental issues, Hotel Information Systems, besides
management inputs in functional areas of the business like Facilities
Management, Event Management, Human Resource Management, Sales and Marketing,
Financial Management, Legal aspects in the Hospitality Industry etc. With this
revision, a Choice Based Credit System has been introduced, to provide choices
for students to select from the prescribed courses. CBCS provides a 'cafeteria’
type approach in which students can take courses of their choice and adopt an
interdisciplinary approach to learning. The shift is from a conventional
marking system to a grading system. The requirement for awarding a degree is
prescribed in terms of the number of credits to be completed by the students.